Even if the peanuts look clean, you should still rinse them. All of the dirt may not be visible.
The brine requires 2 tablespoons (34 g) of salt for every gallon (3. 8 l) of water. You can adjust the recipe based on how many peanuts you’re salting.
The longer you allow the peanuts to soak in the brine, the saltier they’ll be.
Depending on your oven, it should take approximately 10 to 15 minutes for it to preheat. Keep an eye on your oven so you know when it’s reached the proper temperature. Most models will beep or flash an indicator light to alert you.
If you don’t have half sheet pans, you can use smaller pans. However, you may need to roast the peanuts in multiple batches so you can spread the peanuts out in a single layer.
During the last 10 minutes of roasting, start checking the peanuts to see if they’re done. Use a pair of tongs to remove one from the pan and allow it to cool for several minutes. When it’s cool enough to handle, open it – the inside of the shell should be a little darker than the outside.
There’s no need to dry the peanuts after rinsing them if you plan to boil them.
You can use any type of salt that you like, including regular table salt, but kosher salt is usually the best option.
The cooking time will vary based on how fresh the peanuts are. Fresher peanuts take less time to cook. You may need to add additional water to the pot during the cooking process.
